Carrot Râpée

Name: Carrot Râpée
Yield: 310 g
Ingredients: Olive oil 50 spoon; Whole grain mustard 30 g; Balsamic glaze 30 g; Fresh carrot 200 piece (1/2 each)

Difficulty EASY 639 kcal

#Carrot Râpée #Carrot dish #French cuisine #Salad #Vegetable side dish #Vegan #Healthy food #Diet #Easy recipe #Brunch

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Ingredients

Main ingredients

Olive oil 5 spoon
Whole grain mustard 30 g
Balsamic glaze 30 g
Fresh carrot 2 piece (1/2 each)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 40.86 g 25%

Protein 4.32 g 3%

Fat 52.36 g 72%

Serving size 310g

Cooking steps

1

Julienne the carrots thinly.
2

Lightly salt the carrots and remove excess moisture.
3

Mix well with olive oil, lemon juice, sugar, and pepper.
4

Let it rest in the refrigerator for about 10 minutes.
5

Plate and serve.

Carrot Râpée

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